Creamed Spinach and Artichokes - 2g Carbs, 4g Fiber, 3g Sugar
From: www.closetcooking.com
Today I have one last side dish option for you before the holiday, a slightly different take on creamed spinach that makes it taste more like one of my favorite dips, spinach and artichoke dip! Basically this is creamed spinach with the addition of artichokes and it uses cream cheese and parmesan to make it taste like the dip and it's super easy to make! You really just need to cook some onions, make the cream sauce, add the spinach and artichokes and you are done. One of the things that I like about this side dish, other than the amazing flavor, is that it 's a stove top recipe and on a busy holiday dinner where there is a roast and usually other side dishes that require oven time this side does not. Another nice thing about this side is that it reheats really well so you can make it a day ahead of time! I have to say that it's really nice to be able to enjoy my favorite dip at the dinner table I just need to be careful and stop saying "Please pass the chips!" while eating the spinach and artichoke dip I mean creamed spinach and artichokes!
This creamed creamed spinach and artichokes is great all by itself but being the bacon addict that I am I like to top it off with some crispy bacon!
Creamed spinach that tastes just like spinach and artichoke dip! Does it get any better than having a tasty dip as a side dish for dinner?
Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
Servings: 8
2 Tbsp butter or oil
1 small onion, diced
2 cloves garlic, chopped
2 Tbsp flour
1 cup milk or cream
4 oz cream cheese (low fat is ok), room temperature
1/2 cup parmigiano reggiano (parmesan), grated
2 (10 oz pkg) frozen spinach, thawed and squeezed dry
1 (14 oz can) artichoke hearts, coarsely chopped
Salt, pepper and cayenne to taste
Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
Add the garlic and cook until fragrant, about a minute.
Sprinkle in the flour, mix and cook for another minute.
Add the milk and cook, stirring, until the sauce thickens, about 2-3 minutes.
Add the cream cheese and parmesan and cook until they melt.
Mix in the spinach and artichokes, cook until warmed and season with salt, pepper and cayenne to taste.
Option: Use fresh spinach! Cook it in a large pan with 1/4 cup water until wilted, drain it, squeeze it dry and coarsely chop it. (I put the wilted spinach in a sieve and squeeze it against the sieve with a large spoon so that I don't have to wait for it to cool enough to use my hands.)
Option: Replace the spinach with kale or other green leaf.
Option: Add bacon!
Option: Top with mozzarella and bake until melted.
Option: Add some mayonnaise.
Servings: 8
Nutrition per Serving: 126 Calories, 5.6g Fat, 3.4g Saturated Fat, 0 Trans, 15mg Cholesterol, 265mg Sodium, 12g Carbs, 4g Fiber, 3g Sugars, 9g Protein
Posted by: chefgloria1030@yahoo.com
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (1) |
No comments:
Post a Comment